I especially like Pineapple Salsa with Blackened Tilapia as Pineapple Salsa adds a bit of crunch, fresh flavor and color to fish prepared seasoned with blackening spice.
Gather all ingredients before starting recipe.
Cut one half of a large red bell pepper into thin strips and then finely dice.
Peel and finely dice one small or half of a medium sized red onion.
Chop one half of a bunch of fresh cilantro.
Combine all ingredients in a medium sized bowl, squeeze the juice of one whole lime on the salsa, add one tablespoon of olive oil and stir to combine. Cool in the regrigerator for at least an hour before serving.